Almond Coconut Fudge Bars (sugar-free + vegan)

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Yield: 10 bars 1x


  • Chocolate layer:
  • 3/4 cup coconut oil
  • 1 cup raw cacao powder
  • 2 tablespoons full-fat canned coconut milk
  • Top layer:
  • 1 cup creamy almond butter (or any nut butter)
  • 1/3 cup coconut oil
  • 2 tablespoons full-fat canned coconut milk
  • 1/2 teaspoon sea salt


  1. Line a bread pan with parchment paper (this will help when removing the bars to eat! you can also use an 8×8 baking dish but they will be thinner bars)
  2. In a small sauce pan, mix together the coconut oil, cacao powder and coconut milk over medium/low heat and stir until melted
  3. Pour into the lined bread pan and shake a little so the chocolate is evenly distributed
  4. Add to freezer and begin making the top layer
  5. In a medium bowl, whisk together nut butter, coconut oil and coconut milk until creamy and well combined
  6. Pour on top of chocolate layer, sprinkle sea salt and add to freezer to set for about an hour
  7. Remove the bars by lifting up parchment paper from bread pan and slice into pieces
  8. Store in freezer for up to a month or so!
  • Author: rachel mansfield
  • Category: vegan, sugar-free, grain-free, paleo, gluten-free
  • Cuisine: dessert, snack